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And the winner is … Baltimore-Washington International Airport.

You would think that an airport so close to the nation’s movers and shakers would be a more “on the go” place when it comes to healthy food choices, but BWI came out on top this year of The Physicians Committee for Responsible Medicine’s 14th annual Airport Food Review.

The Physicians Committee for Responsible Medicine is a Washington D.C.-based nonprofit dedicated to teaching healthier lifestyles.

The group found that 75 percent of restaurants at 23 of the top 30 busiest U.S. airports offer at least one healthful plant-based entrée. That’s a 1 percent decrease from the 2013 report, but due to the inclusion of five new airports in the review, the long-term trend shows an increase in airport restaurants offering healthful options. In 2001, for instance, the first Airport Food Review found that only 57 percent of restaurants offered at least one healthful option.

Dietitians with the Physicians Committee seek out airport restaurants that offer healthful plant-based entrées featuring vegetables, fruits, whole grains, and legumes. Baltimore/Washington International Airport tops the list for the first time this year with a score of 92 percent. BWI travelers can recharge at Airspace Lounge with a vegetable and hummus plate or stop by Silver Diner for gluten-free quinoa pasta, Santa Fe roasted vegetables, or the warm roasted veggie salad made with 10 locally sourced vegetables.

Newark Liberty International Airport ties Baltimore for the most improved airport, with both airports’ scores rising 12 points since 2013. Hartsfield-Jackson Atlanta International Airport remains in last place for the fourth year in a row, with healthful entrées available at just 52 percent of its restaurants. The good news is plant-based options are on the rise at this airport, making it possible to find a vegetable plate, fruit cup, or salad in almost every terminal.

Los Angeles International has opened Real Food Daily, which sells only organic, plant-based cuisine, while Newark Liberty International plans to open an all vegetarian and vegan restaurant later this year.

Physicians Committee dietitian Susan Levin, M.S., R.D., C.S.S.D., said “Our eyes are naturally drawn to colorful plant-based foods. The more colorful the meal is, the more likely it is to contain a wide variety of phytochemicals and phytonutrients to keep our bodies healthy and strong.”